Gingerbread (Duff)
Yield
1 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
water
boiling |
|
| ¾ | cup |
molasses
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
water
boiling |
|
| 177 | ml |
molasses
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
Directions
Beat shortening for 30 seconds.
Add sugar and beat until well combined and light and fluffy.
Dissolve molases in water and set aside.
In a large bowl, sift the dry ingredients.
Add to the beaten sugar and shortening.
Mix in the molasses.
Ensure that all is well mixed.
Bake in a greased loaf tin for 35 to 40 minutes at 350℉ (180℃).
